Brothers CBD Matcha Macarons With Highbiscus Buttercream Recipe
Ingredients:
- The OUTSIDE - CBD Matcha Macarons
- 1 cup + 1/2 tbsp superfine blanched almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup + 2 tbsp granulated sugar
- 1 1/2 tbsp Brothers Mighty Matcha CBD Tea
- The FILLING - Highbiscus Buttercream
- 8 tbsp unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 3-5 tsp heavy cream
- 3-4 tbsp Highbiscus Simple Syrup
Instructions:
Start by double sifting all the dry ingredients for your Matcha Macarons.
In the bowl of an electric mixer (or a large metal mixing bowl), whisk the egg whites and granulated sugar gently to combine.
Beat the egg whites and sugar mixture on medium speed for 2 minutes, increasing to medium-high for an additional 2 minutes.
Increase the speed one more time to high for a final 2 minutes.
Your meringue should be very stiff and glossy, and should clump together in the beater.
Add your double-sifted dry ingredients to the meringue all at once.
Use a rubber spatula to fold in the meringue, scraping down the sides of the bowl.
Keep folding until fully combined.
Transfer your patter to a pastry bag (or a large zip-loc freezer bag) fitted with a 3/8-inch round tip.
Line two half-sheet baking sheets with parchment paper, using a bit of the macaron batter to secure the corners down.
Pipe the batter into ¾-inch rounds, swirling the tip.
Space your macarons 1-1½ inches apart.
Tap the baking sheets firmly on the counter 2-3 times to release any air bubbles.
Let the tray rest for 20-30 minutes, until the macarons are dry to the touch and the batter doesn't stick to your finger.
Bake one sheet at a time until they have risen, and the tops of the macarons no longer jiggle (about 13-16 minutes).
Let cool completely before filling.
Once cool, it's time to make your Highbiscus buttercream.
Mango Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
With the mixer on low, slowly add the powdered sugar, vanilla extract, Highbiscus simple syrup and salt.
Beat until combined. Add the heavy cream, 1 tablespoon at a time until soft enough to pipe, but still sturdy.
Fill a piping bag fitted with a ½-inch round pastry tip with the frosting.
Pipe a dollop of frosting onto half your macarons, then gently make a sandwich with a plain macaron shell.
Keep your Matcha CBD Macarons in an airtight container in the fridge to ripen for and hour or up to 3 days before eating and bring to room temperature for 30 minutes before serving. (Or if you can't wait, just pop 'em in the fridge for 30-60 min and then serve. We won't judge you!).
Holiday Cookie Countdown
If you’ve been dying to know what holiday cookies we’ve been scarfing down at the Brothers Apothecary (admit it, you know you wanna know!) look no further. Our new favorite holiday cookie is a twist on a French classic. French macarons have a crispy shell with a chewy center, and the earthy matcha flavor perfectly compliments the almond flour base. Our cookies aren’t just delicious – these macarons are packing a one-two punch of CBD from both our Mighty Matcha CBD Tea and our Highbiscus Hemp CBD Tea.* Read on for the deets on how to make ’em!
Hold The Gluten, Double The CBD
Traditional French macarons are made with almond flour, which gives them their distinctive nutty flavor and texture. This also means that macarons are naturally gluten-free, making them an excellent sweet treat for those with celiac or gluten intolerance. The CBD comes from both our Mighty Matcha CBD Tea, which lends its rich earthy flavor and gorgeous grassy green color to the macaron batter, and our Highbiscus Hemp CBD Tea which we turned into a simple syrup to flavor the buttercream filling. Matcha (meaning “finely powdered tea”) is strictly sourced from young green tea leaves. Brothers exclusively uses certified organic ceremonial-grade matcha from Japan’s Kyoto Prefecture. Our Highbiscus Hemp CBD Tea is an intoxicating blend of deep red hibiscus blooms, lemongrass, spearmint, orange and lemon peel, cranberry powder and (of course) high CBD hemp. Our Highbiscus Simple Syrup adds a lightly floral, fruity complexity to our matcha CBD cookies. (It also makes for some killer cocktails.)*
Highbiscus Simple Syrup
To make our Highbiscus Simple Syrup you’ll need one cup of water, one cup of sugar and 4 Highbiscus Hemp CBD teabags. Heat the water in a saucepan on the stove. Once the water is just boiling, remove it from the heat and add in your tea bags. Let steep for 5 minutes. Once the tea has fully steeped (it should be deep red in color), remove the tea bags and return the saucepan to the stove and bring to a slow boil. Stir in the sugar until completely dissolved. Once all the sugar is dissolved, remove from the heat and let the mixture stand at room temperature to cool for about an hour. Use right away, or store in the fridge up to 1 week.*
Brothers CBD Matcha Macarons With Highbiscus Buttercream Recipe
Ingredients
CBD Matcha Macarons
- 1 cup + 1/2 tbsp superfine blanched almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup + 2 tbsp granulated sugar
- 1 1/2 tbsp Brothers Mighty Matcha CBD Tea
Highbiscus Buttercream
- 8 tbsp unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 3-5 tsp heavy cream
- 3-4 tbsp Highbiscus Simple Syrup
How To Make It:
- Start by double sifting all the dry ingredients for your Matcha Macarons. In the bowl of an electric mixer (or a large metal mixing bowl), whisk the egg whites and granulated sugar gently to combine. Beat the egg whites and sugar mixture on medium speed for 2 minutes, increasing to medium-high for an additional 2 minutes. Increase the speed one more time to high for a final 2 minutes. Your meringue should be very stiff and glossy, and should clump together in the beater.
- Add your double-sifted dry ingredients to the meringue all at once. Use a rubber spatula to fold in the meringue, scraping down the sides of the bowl. Keep folding until fully combined.
- Transfer your patter to a pastry bag (or a large zip-loc freezer bag) fitted with a 3/8-inch round tip. Line two half-sheet baking sheets with parchment paper, using a bit of the macaron batter to secure the corners down.
- Pipe the batter into ¾-inch rounds, swirling the tip. Space your macarons 1-1½ inches apart. Tap the baking sheets firmly on the counter 2-3 times to release any air bubbles. Let the tray rest for 20-30 minutes, until the macarons are dry to the touch and the batter doesn’t stick to your finger
- Bake one sheet at a time until they have risen, and the tops of the macarons no longer jiggle (about 13-16 minutes). Let cool completely before filling. Once cool, it’s time to make your Highbiscus buttercream.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar, vanilla extract, Highbiscus simple syrup and salt. Beat until combined. Add the heavy cream, 1 tablespoon at a time until soft enough to pipe, but still sturdy.
- Fill a piping bag fitted with a ½-inch round pastry tip with the frosting.
- Pipe a dollop of frosting onto half your macarons, then gently make a sandwich with a plain macaron shell.
- Keep your Matcha CBD Macarons in an airtight container in the fridge to ripen for and hour or up to 3 days before eating and bring to room temperature for 30 minutes before serving. (Or if you can’t wait, just pop ’em in the fridge for 30-60 min and then serve. We won’t judge you!).*
*The Apothecary LLC are not doctors and we do not provide medical advice. None of the information on this site, including information in any press release or blog post, constitutes legal or medical advice by us.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The views, thoughts, and opinions expressed in the text belong solely to the author, and not necessarily to the author’s employer, organization, committee or other group or individual.
Jesse Richardson is a brother and co-founder of The Brothers Apothecary. Jesse studied Political Science at the University of California, Los Angeles and Medicinal Plants & Ethnobotanical Research at Cornell University. He is an avid student of nature and is always working on something new at The Apothecary!
